This Zesty Lemon Garlic Chicken and Green Bean Skillet is the perfect combination of simplicity and flavor. Featuring succulent chicken thighs cooked to perfection in a tangy lemon garlic butter sauce, this dish is balanced with crisp green beans for a complete meal. Perfect for busy weeknights or a quick, nutritious dinner, this recipe comes together in just one skillet, making cleanup a breeze. Packed with protein, healthy vegetables, and a burst of fresh herbs, this meal will satisfy your taste buds without complicating your kitchen routine.
Ingredients:
- 3–6 skinless, boneless chicken thighs
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided (use ghee for a paleo option)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt, or to taste
- Freshly cracked black pepper, to taste
- Juice of ½ lemon, plus extra lemon slices for garnish
- ½ cup (125ml) chicken stock
- 1 tablespoon hot sauce (Sriracha or your favorite brand)
- ¼ teaspoon crushed red chili pepper flakes (optional, for heat)
- ½ cup fresh parsley, chopped
Instructions:
- Season the Chicken: In a bowl, season the chicken thighs with paprika, onion powder, salt, and pepper. Rub the spices into the chicken evenly.
- Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-6 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Green Beans: In the same skillet, add the remaining tablespoon of butter. Add the trimmed green beans and cook for about 4-5 minutes, stirring occasionally, until they start to become tender but still have a slight crunch.
- Add Garlic and Sauce: Add the minced garlic to the green beans and cook for about 1 minute until fragrant. Pour in the chicken stock, lemon juice, hot sauce, and crushed red chili pepper flakes (if using). Stir to combine and let the sauce simmer for 2-3 minutes to reduce slightly.
- Combine Chicken and Beans: Return the seared chicken thighs to the skillet, nestling them among the green beans. Spoon some of the sauce over the chicken and allow everything to cook together for another 5 minutes, letting the flavors meld and the chicken absorb the zesty sauce.
- Finish with Fresh Herbs: Sprinkle the chopped parsley over the chicken and green beans. Garnish with extra lemon slices for a fresh, vibrant touch.
- Serve and Enjoy: Serve the chicken and green beans hot, with a generous drizzle of the lemon garlic butter sauce from the skillet. Pair with your favorite side or enjoy it as a standalone dish.
Conclusion:
This Zesty Lemon Garlic Chicken and Green Bean Skillet is more than just a meal—it’s a delightful experience of flavors and textures. With tender chicken, vibrant green beans, and a savory, tangy sauce, this dish is as nutritious as it is delicious. Perfect for a quick dinner or a meal prep option, it’s sure to become a go-to favorite in your kitchen. The one-pan preparation means less mess and more time to enjoy your meal, making it ideal for any night of the week.
Zesty Lemon Garlic Chicken and Green Bean Skillet: A One-Pan Delight
A quick and easy one-pan dish featuring juicychicken thighs and crisp green beans, all cooked in a savory lemon garlicbutter sauce.
- 3 –6 skinless (boneless chicken thighs)
- 1 pound 450g green beans, trimmed
- 3 tablespoons butter (divided (use ghee for a paleo option))
- 4 garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- Freshly cracked black pepper (to taste)
- Juice of ½ lemon (plus extra lemon slices for garnish)
- ½ cup 125ml chicken stock
- 1 tablespoon hot sauce (Sriracha or your favorite brand)
- ¼ teaspoon crushed red chili pepper flakes (optional, for heat)
- ½ cup fresh parsley (chopped)
- Season the Chicken: In a bowl, season the chicken thighs with paprika, onion powder, salt, and pepper. Rub the spices into the chicken evenly.
- Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-6 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Green Beans: In the same skillet, add the remaining tablespoon of butter. Add the trimmed green beans and cook for about 4-5 minutes, stirring occasionally, until they start to become tender but still have a slight crunch.
- Add Garlic and Sauce: Add the minced garlic to the green beans and cook for about 1 minute until fragrant. Pour in the chicken stock, lemon juice, hot sauce, and crushed red chili pepper flakes (if using). Stir to combine and let the sauce simmer for 2-3 minutes to reduce slightly.
- Combine Chicken and Beans: Return the seared chicken thighs to the skillet, nestling them among the green beans. Spoon some of the sauce over the chicken and allow everything to cook together for another 5 minutes, letting the flavors meld and the chicken absorb the zesty sauce.
- Finish with Fresh Herbs: Sprinkle the chopped parsley over the chicken and green beans. Garnish with extra lemon slices for a fresh, vibrant touch.
- Serve and Enjoy: Serve the chicken and green beans hot, with a generous drizzle of the lemon garlic butter sauce from the skillet. Pair with your favorite side or enjoy it as a standalone dish.